World Flavors Cookbook

Barszcz Czerwony (Red Borscht)

The royal soup of Poland — a clear, deep ruby-red broth made from fermented beets (zakwas). Served either as a hearty vegetable soup or a clear broth with dumplings.

Cuisine: Poland

Ingredients

• 1kg beets, peeled and sliced
• 2L vegetable or beef stock
• 1 onion, 2 cloves garlic
• 1 apple, sliced
• 2 tbsp red wine vinegar or lemon juice
• 1 tsp marjoram, salt, pepper, sugar

Instructions

1. Place beets, onion, garlic, and apple in the stock.
2. Simmer gently for 45-60 minutes until beets are tender. Do not let it boil vigorously, or it will lose color.
3. Add vinegar/lemon juice to fix the color and add tang.
4. Season with salt, pepper, sugar, and marjoram.
5. Strain for a clear broth or leave the vegetables in for a rustic version.